I remember some of the best and strangest foods Ive eaten.
Those delicious and unusual meals have a way of staying with me.
Last summer, I made an avocado pie that was the talk of a party.
Every single person asked me for the recipe, and now Im expected to bring it to all gatherings.
Warning: Side effects may include never wanting to cook on the stove again.
Sprinkle it with brown sugar and cinnamon, or brush it with olive oil, honey or teriyaki sauce.
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Greens
Take your greens game to the next level by grilling them.
Think heads of lettuce, bok choy, Swiss chard, romaine, kale and collard greens.
Keep the greens and core attached rather than breaking them apart individually, and cut bigger heads in half.
Baste and add seasonings of your taste.
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Watermelon
Go spicy, sweet or sour with cayenne pepper, honey or lime zest.
Toss wedges with feta and mint, or dress them with a balsamic glaze or cilantro.
Just see to it you get a seedless watermelon to work with.
Beware: Your guests will expect it every year.
Donuts have served as the buffer for burgers, breakfast sandwiches and even ice cream.
Toast them on the grill.
The same concept applies to pound or short cake.
Beef Tongue
Bittman suggests this offal cut.
Like other organ meats and entrails, its usually a bargain and helps prevent food waste.
He described it as shockingly good cooked slowly on the grill.
It can be seasoned with onion, garlic and olive oil, or cooked with a chimichurri sauce.
Itll definitely give your guests something to talk about for months to come.
Artichokes
Artichokes were meant to be grilled.
Steam them before grilling, and then season the fleshy leaves with salt, pepper, lemon or garlic.
Theres nothing like the smoky taste their bite-sized leaves soak up.
Serve them with hollandaise or an aioli.
In the end, youre rewarded with the heart of it all.
Avocados
Avocado: the fruit that keeps on giving.
Turn the grilled pods into handheld bowls, and stuff them with tomatoes, salsa, quinoa or shrimp.
Or skip the bowls, and drizzle them with a cream sauce, lime, Sriracha sauce or cheese.
Add grilled avocado to nachos, tacos or a sandwich.
Pair them with grilled watermelon for a mouth explosion of yummy.
Or simply elevate that avocado toast game and have your life forever changed.
Peaches
Just thinking of the warm peaches with dollops of ice cream on top has me salivating.
Slice these summertime treats, and grill them for five minutes on each side.
You cant go wrong with this seasonal favorite.
Eggplant
No need to drench and bake eggplants with cheese and sauce.
Keep it simple and season it with butter, salt, pepper and garlic.
Fun fact: Eggplant is one of Bittmans favorite vegetables to grill, whole or sliced.
Bananas
This breakfast and pre-workout staple evolves into a must-have dessert on the grill.
Or slice it lengthwise with the peel on and grill it.
Serve it with maple syrup, toffee, honey and cinnamon or transform it into bananas Foster.
Warmth so good, it tastes like home.
Oysters/Clams
Get a few dozen oysters, scrub em down and heat them up until they open.
Pry the rest of the way, and drizzle them with lemon butter or hot sauce.
Or shuck them and roast them open, face up.
Top with a cream or barbecue sauce, basil, cheese or garlic.
you could do the same with clams.
Cook them your preferred way over the grill.
Toss them with garlic, tomatoes and white wine or a lemon-cayenne mixture.
Careful, theyre hot and cook in no time at all.
Caramelize it on the grill.
Serve it with mint leaves, coconut, nuts or creme fraiche.
This avoids cross-contamination (and hot dog-flavored bananas).
Keep a close eye on the heat and the food youre cooking.
Nothing is worse than investing time and money into a dish that burns in 30 seconds.
Watch for food thieves.
Theyre lurking and will swipe bites left and right until theres none left for you.
Store a backup plate for you to enjoy later.
Believe Bittman when he says, I cant think of a vegetable that cant be grilled.
Stephanie Bolling is a former staff writer for The Penny Hoarder.
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